Boil the chickpeas in water till soft.,Stir in the pwdr spices salt tomatoes and kokum.,Heat 3 Tbsp.,of the oil in a pan and add in the peppercorns and coriander seeds.,When they pop add in the onion and fry till golden brown.,Stir in the coconut and fry till brown.,______,Add in to the chickpeas bring to the boil and then take off the heat.,Heat the remaining oil in a pan and fry the mustard seeds and cumin seeds.,When they pop pour over the curry and mix well.,Don't boil the curry as the coconut will start to give off an oily flavour.,Serve with rice flour rotis.,Serves 4